Ingredients

The following ingredients have 4 Servings
  • 5 Pounds Russet Potatoes (, peeled and sliced thin)
  • 1 Yellow Onion (, minced)
  • 8 Cloves Garlic (, minced)
  • 4 Tablespoons Unsalted Butter
  • 1/4 Cup All-Purpose Flour
  • 1 Dash Nutmeg
  • 1 1/2 Cups Chicken Broth ((vegetable works too))
  • 1 1/2 Cups Heavy Cream
  • 1 Tablespoon Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Montreal Chicken Seasoning
  • 8 Ounces Tillamook Sour Cream
  • 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Cheddar Jack Cheese
  • 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese
  • 1 Cup Freshly Grated Parmesan

Instruction

  • Preheat oven to 400°F and spray a 3qt baking dish with a non stick spray. Set aside.
  • Peel and thinly slice potatoes, approximately 1/8-1/4 inch thick. Set aside.
  • In a large saucepan, melt butter over low flame then add onions and garlic. Sauté for about 4-5 minutes or until tender.
  • Sprinkle flour and nutmeg over onion mixture, stir and cook for a couple minutes.
  • Pour the broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and add a cup of each cheese, stirring to combine.
  • Layer 1/3 of the potato slices in a sprayed baking dish, then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
  • Top with 1/3 of the Parmesan, 1/3 cheddar jack cheese and 1/3 of sharp cheddar cheese.
  • Repeat layering two more times, ending with cheddar cheese and a sprinkle of parmesan.
  • Cover with foil and place in oven. Cook for 1 1/2 - 2 hours, until potatoes are tender.
  • About 15 - 20 minutes prior to potatoes being done, remove the foil to brown the cheese. Remove from oven, let sit for about 15 minutes to bring the temperature down.
  • Serve with a sprinkle of fresh parsley if desired.